This was really good. Mushroom cooked all the way. I used baby portobello mushrooms. I would put a touch of salt and pepper in the caps before filling. I could only get imitation crab but it did come out very tasty. I even mixed up about a tablespoon of yellow mustard with about three tablespoons mayonnaise with a teaspoon of horseradish for a sauce option.

Made this for Christmas dinner this year and it worked very well. Mom is an awful cook, she will admit it. I learned this from her years ago and have used this technique on rump roasts and whole pork loins. Who knew she had a great trick in this! Juicy!

Followed the recipe and it was really good. I was surprised at the cornstarch ( only 1tablespoon) but it gave it that made with cream silky texture that the potatoes alone can't give it. With summer around the corner, I can imagine this with some fresh zucchini, fresh basil, maybe even eggplant.